Ten minutes, one jar you forgot you had, and suddenly dinner’s the best thing that’s happened all week.
Hey Lolly
Ever had one of those nights where dinner just happens? You’re staring into the fridge, spot something you forgot you bought, and suddenly you’re ten minutes away from the best bowl of pasta you’ve made in months. That’s exactly how this preserved lemon pasta came to life.
Preserved Lemon WILL Change Everything!
Fresh lemon can be sharp, almost aggressive. Preserved lemon is different. Mellower, brinier, with this salty depth. I use Belazu preserved lemons for this (you can find them in most supermarkets), and they’re perfect, soft enough to chop finely and punchy enough to carry the whole dish. Toss them into butter and starchy pasta water and you get a sauce that’s glossy and light, but somehow still feels indulgent.
No cream needed. Just butter, pasta water, and cheese doing what they do best. Emulsifying into something silky that coats every strand of this preserved lemon pasta.
Enter the Walnut Pesto
Because one-note pasta will NEVER live on this blog!
We’re finishing this bowl with a roasted walnut pesto, warm, nutty, and slightly coarse. It’s the contrast and the texture that will have you chasing your fork around the bowl.
A Few Tips Before You Start
Toast your walnuts until they’re fragrant, it deepens the flavour dramatically. Chop your preserved lemon finely so it distributes evenly. And don’t skip reserving that pasta water; it’s the secret weapon holding everything together.
This is the kind of pasta that looks fancy but comes together faster than you’d expect. Perfect for a weeknight when you want something special without the fuss.
Now go raid your fridge. You might be ten minutes away from your new favourite dinner! You can find the full recipe below.
P.S. If this is your kind of thing, you’ll probably like:
Ingredients
For the Preserved Lemon Pasta
- 200 g spaghetti or linguine
- 60 g unsalted butter
- 3 garlic cloves grated
- 80 g preserved lemon finely chopped
- 30 ml preserved lemon brine
- 90 g grated parmesan or pecorino
- 10 g fresh basil torn
- 15 ml extra virgin olive oil
- Freshly ground black pepper
For the Roasted Walnut Pesto
- 50 g walnuts roasted
- 15 g fresh flat-leaf parsley
- 1 garlic clove
- 30 g parmesan
- 45 ml extra virgin olive oil
- 1 tsp lemon juice
Instructions
Cook the Pasta
- Bring a large saucepan of salted water to the boil. Cook the spaghetti or linguine until al dente according to packet instructions.
- Reserve 200ml pasta water before draining.
Start the Sauce
- Meanwhile, melt the butter in a large sauté pan over low heat.
- Add the grated garlic and cook gently for 1–2 minutes until fragrant, ensuring it does not brown.
Add the Preserved Lemon
- Stir in the finely chopped preserved lemon and preserved lemon brine. Cook gently for 1 minute to soften slightly.
Emulsify the Sauce
- Add the drained pasta directly to the pan with a splash of reserved pasta water.
- Toss continuously until the butter and pasta water form a glossy sauce coating the pasta.
Add the Cheese
- Remove the pan from the heat.
- Add the grated parmesan or pecorino gradually, tossing continuously until melted and silky. Add extra pasta water if needed to loosen the sauce.
Finish the Pasta
- Stir through the torn basil, olive oil and a generous amount of black pepper.
Make the Walnut Pesto
- Add the roasted walnuts, parsley, garlic clove, parmesan, olive oil and lemon juice to a food processor.
- Pulse until combined but still slightly coarse in texture.
Serve
- Divide the pasta between bowls and spoon the roasted walnut pesto over the top before serving.
- Finish with extra parmesan and black pepper if desired.
Notes
- Preserve a little extra pasta water — the sauce tightens quickly as it sits.
- Keep the heat low when adding the cheese to avoid a grainy sauce.
- The walnut pesto works best slightly coarse rather than completely smooth.
- Pecorino gives a saltier, sharper finish while parmesan keeps things softer and nuttier.
- Leftover pesto will keep in the fridge for up to 3 days in an airtight container.
- This pasta is best eaten immediately while glossy and silky.
